Souffle of Partridge a la Haggins

Pound half a pound of cold partridge meat to a pulp, add to it half an ounce of foies-gras, season with salt, pepper and nutmeg and put in four tablespoonfuls of game glaze (No. 398) and half an ounce of butter; press this through a fine sieve and place the puree in a metal basin to heat up lightly, incorporating in slowly four raw egg-yolks and four very stiffly beaten whites. When the preparation is thoroughly mixed, transfer it to some small buttered paper cases (Fig. 439), stiffened in the oven, having them three-quarters of an inch full; push them into a slack oven fifteen to twenty minutes before serving; glaze over with a brush dipped in game glaze (No. 398) and serve them instantly they leave the oven; they must not be standing. Truffles cut in eighth of an inch squares may be added to the souffles if so desired.